A broken down car can be frustrating for anyone, even knowing that roadside assistance is on the way and having a cell phone handy to keep busy while waiting. For Max Crisp in 1996, such comforts did not exist on a hot summer day when his car broke down on a highway in a remote section of eastern Oregon and he had to hoof it for miles to a local town.
Tired and frustrated, he found a gas station that would help with his automotive troubles and even more importantly a taqueria that would cure his hunger pangs with a burrito — and inspire an idea that he is bringing to State College.
American Burrito is set to open its second location and first in Pennsylvania this fall in downtown State College at 114 S. Allen St., the former home of Kish Bank. Crisp is aiming to open the restaurant on Labor Day weekend in September.
Crisp opened the first American Burrito in 2012 in Fort Montgomery, New York, serving those living and visiting around the West Point United States Military Academy. After his chance encounter with that taqueria in 1996, Crisp, then an economics undergrad at Oregon State University, wrote his senior thesis and came up with a concept for a burrito food truck.
But after graduation he found work as a mortgage originator serving the Long Island and Westchester areas of New York. After more than a decade in that field he decided to brush off his old business plan from his thesis. But instead of the original food truck idea, he decided to go with the brick and mortar restaurant that is now located on a post on the Appalachian trail.
In 2017, he started his search for a second location, and State College and the Penn State community were ideal for branching out. He had trouble finding the perfect spot for a while, until this past October when 114 S. Allen St. became available.
“The energy there is so unique,” Crisp said. “Our concept lends itself to the demographics of a university and Penn State’s got that school spirit.”
The fact that State College is also centrally located in Pennsylvania was also a big draw for Crisp.
“I love the Big Ten and I really feel like it’s a gateway to the Midwest,” he said. “I’m really hoping that the exposure that our brand is going to get in State College will help propel us perhaps to multiple locations.”
As the name implies, selections include burritos like “Knight Rider,” consisting of brisket, rice, cowboy beans, queso, sauteed mushrooms, fajita veggies, mesquite ranch, cheddar cheese and jalapeno, and “The Pentagon” made with chicken, rice, beans, cheese, habanero cream sauce, fresca, fire roasted salsa and home fries.
“You’re not going to find those flavor profiles, those combinations anywhere,” Crisp said. “These are extremely unique and everyone’s got their favorite.
“We make everything from scratch and make sure that we’re not cutting any corners. We’re making the best food we possibly can.”
American Burrito also offers quesadillas, tacos, power bowls and salads featuring a variety of proteins to choose from like chicken, brisket and pork, as well as pescatarian options like shrimp and fish. It also has numerous fun toppings to accent your meal such as mango cole slaw, firecracker corn, chili and even eggs.
“One of the things that I try to be is genuine, authentic and simple. I try not to complicate things and I try to keep my food the same way,” Crisp said.
With his new locale surrounded by bars that typically close around 2 a.m., Crisp plans on staying open late, especially on weekends, possibly until 4 a.m. He also plans on creating a locally themed item for the menu.
“We are extremely nimble and flexible,” he said. “We’re definitely into catering to that crowd.”
He’s also thrilled about welcoming all customers to the former bank, which was previously a movie theater for 70 years after its 1914 opening and still has some aspects leftover of the old theater design.
“I’m definitely going to pay a little homage to that and not going to mess with some of those real characteristics that the town knows, especially the locals,” he said.
Crisp is ecstatic to get his restaurant up and running and grateful for the help he has received, especially from the Downtown State College Improvement District, Keller Williams, Continental Real Estate Management, the borough health department and local contractors he has been working with.
“One of the things that has been really refreshing and extremely welcoming is the business community and their support. I’m going into this with eyes wide open, knowing all the rules, knowing what everyone’s expecting from me,” Crisp said of the transparency on the guidelines and rules involved with opening a restaurant in downtown State College.
“As someone who is taking a big leap like this and really taking a chance and investing in the community, that’s all you can ask for.”
